passover march 2013 020

1 1/4 cups (6 oz) walnut pieces
3/4 cup poppy seeds
1 cup sugar
2/3 cup unsalted butter at room temperature
5 eggs at room temperature, separated
1 tsp vanilla extract
½ cup whipping cream
1. Preheat the oven to 350F. Grease a 9-inch springform pan and sprinkle the bottom and sides with sugar, tapping out any excess.
2. Pulse the walnuts, poppy seeds and 1/3 cup of the sugar in a food processor until finely ground.
3. Beat the butter and 1/3 cup of the sugar until light and fluffy. Add the egg yolks and vanilla and beat until well-blended.
4. In a separate bowl, whip the egg whites until foamy, then slowly pour in the remaining 1/3 cup of sugar and whip until the whites hold a soft peak. Fold the whites into the butter mixture. Fold in the ground nuts and poppy seeds and fold until incorporated. Spoon about a third of a cup of this batter into the cream and then fold this into the batter. Pour the batter into the prepared pan and bake for about 45 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake to room temperature, and then chill it completely before removing from the pan and serving.
The cake will keep for up to 3 days refrigerated.